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Beef and Lentil Pasta Fagioli

It’s cold. I know I shouldn’t complain, especially coming from me who wished for snow… today it was cold enough to snow! It definitely did NOT snow though. Boo. If it’s gonna be below 30 degrees most of the day, I seriously think that there should be snow. Ugh.

So, SOUP is on the menu!! I just have to say, when it is cold outside, I LOVE to have soup. It can just simmer on the stove top and make the whole house smell delicious while we wait for dinner time. Then all of the flavors just meld together into warm deliciousness.

I love chili, and I also like the Italian version: Pasta Fagioli. I made my own version of both.

Ingredients:

Lentils : 1/4 cup lentils boiled/simmered in 1 cup water and 1/4 tsp salt for 20 minutes and set aside

1 pound 85/15 ground beef

1/2 small onion, chopped

1/2 cup chopped baby carrots

1/2 tsp minced garlic

1 15 oz can diced fire roasted tomatoes

1 can (4 oz.) tomato paste

2 cups beef broth

2 cups water

1 can (15 ounces) black beans

1 teaspoon salt

1 cup frozen corn

1/2 teaspoon black pepper

1 teaspoon dried oregano

1 TB fresh chopped basil

1/2 tsp cumin

2 tsp chili powder

1/2 teaspoon dried thyme

2 cups cooked pasta (I used shells, you can use any small pasta)

dash hot sauce

Directions:

In a large pot, over Medium heat, cook the ground beef.

Drain the liquid from the cooked beef (if any). If you use ground beef with a lower fat ratio then you will have little to no liquid to drain.